I'm bored with healthy food - give me some flavour!

Crunchy Prawn Salad                                                Serves 4

300g carrots, washed

150g radish

2 crunchy apples

¼ cup sultanas

1 bunch continental parsley, roughly chopped

1 small bunch fresh mint, roughly chopped

4 tblsp red wine vinegar

2 tblsp olive oil

1 tblsp tahini

2 tblsp sesame seeds, toasted

600g peeled prawns

1 tblsp smoked paprika

1 tsp dried chilli (optional)

2 tblsp sumac (middle eastern spice with a lemon flavour)

  1. Finely slice the carrots and radish.  You can use a large gauge grater, mandolin or the slicer on your food processor if you prefer.
  2. Quarter apples, core and finely slice to a similar size to the vegetables.
  3. Mix vegetables, apple, sultanas, herbs, vinegar, oil, tahini and season to taste.
  4. Heat non-stick pan and add prawns and spices.  Cook until just pink.
  5. Top salad with prawns and spinkle with toasted sesame seeds.


Spiced lamb & pomegranate stew                        Serves 4

600g lean lamb roast, shoulder, fillet or leg steaks

1 tblsp plain flour

1 red onion, peeled and finely sliced

4 stalks celery, finely sliced

2 carrots, finely sliced

1 leek, cleaned, halved lengthways and finely sliced

4 cloves garlic, finely sliced

½ stick cinnamon

100g walnuts, chopped

2 bay leaves

1 pomegranate

2 tblsp pomegranate molasses

1 bunch flat leaf parsley

1.     Cut the lamb in to 2-3 cm chunks.  Place seasoned flour in to a plastic bag.  Add lamb and toss to coat.

2.     Heat a non-stick pan over medium heat with spray oil.  Brown lamb for 2-3 mins.  Remove lamb from pan.

3.     Heat pan again and add vegetables, garlic, cinnamon & walnuts.  Cook for 3 - 5 mins until onion has softened.

4.     Place all in a casserole dish.  Cut the pomegranate in half.  Tap out all the seeds.  Add pomegranate molasses and ½ the pomegranate seeds and any remaining juice.  Add ½ cup water to make sure mixture is moist.

5.     Simmer for 1 hour or until lamb is very tender.  You may need to add a little water if the mixture is getting too dry.

6.     Season if required, sprinkle with remaining pomegranate seeds and parsley.

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